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This is the perfect Christmas breakfast because most of the prep can be done the night before. In the morning, just brown the toast and trim to assemble your tree. Place it on the dining table and watch the tree disappear quickly!
If bread is fresh, allow slices to sit uncovered for a few hours to dry out. Mix buttermilk with eggs, vanilla, and cinnamon in a medium bowl. Line large, shallow baking pan with bread slices. Pour buttermilk mixture over the bread, turning the slices once to coat both sides. Cover the baking pan with foil and refrigerate overnight.
Heat a greased frying pan over medium heat. Cook bread slices about 2 minutes per side, or until golden brown and cooked through.
Remove from pan then cut the 2 bottom corners off at an angle leaving the top crust intact. Bottom of the slice should now be in a V pattern. Place slices on a platter and create a berry Christmas tree by layering berry slices V side up to form a pyramid shape. Arrange a single blackberry as a stump, sliced strawberries for the tree skirt, 6 raspberries as a tree topper, and then create a garland of small blueberries as decorations. Top with a dusting of icing sugar for snow and nutmeg.
2 Cups buttermilk
1 Teaspoon vanilla extract
½ Teaspoon ground cinnamon
2 Cups Driscoll's Strawberries, hulled and sliced lengthwise
½ Cup Driscoll's Blueberries
¼ Cup Driscoll's Blackberries
¼ Cup Driscoll's Raspberries
¼ Cup icing sugar
6 thick slices dense, stale bread (country white or wheat bread)
Dash freshly ground nutmeg
large eggs, lightly beaten